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Coconut Shrimp
Coconut Shrimp

Before you jump to Coconut Shrimp recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Green living is something we can all do, without difficulty. It’s related to being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to coconut shrimp recipe. You can have coconut shrimp using 13 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Coconut Shrimp:
  1. Provide For Coconut Shrimps:
  2. Use 1 Vegetable Oil, for frying
  3. Use 1/2 cup Panko bread crumbs (japanese style)
  4. Provide 1/2 tsp Salt
  5. Use 2 pinch Paprika
  6. Use 1 cup Shredded Coconut
  7. Get 2 Egg Whites
  8. Use 1/2 cup Corn-Starch
  9. Take 1 1/2 lb Extra Large Easy Peel Shrimp (devein & leave tails on)
  10. Take For Dipping Sauce:
  11. Use 2 tbsp Rice Wine Vinegar
  12. Use 1 cup Orange Mermalade
  13. Prepare 1 tsp Crushed Red Pepper Flakes
Instructions to make Coconut Shrimp:
  1. Devein and wash shrimp, leaving the tails on.
  2. Heat 2 Tbsps oil over medium-high heat
  3. Season panko bread crumbs with salt and paprika
  4. Toss coconut with seasoned panko bread crumbs to combine.
  5. On a separate bowl, beat the egg whites lightly
  6. Coat shrimp lightly in corn-starch, then dip shrimp in the egg whites, then coat shrimp with the coconut breading
  7. Fry shrimp about 5 minutes in hot oil until evenly golden and crispy. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
  8. Dipping Sauce:
  9. Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes, serve with coconut shrimp.

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